Author Notes
I found this recipe written on a loose page in one of my mother´s old cookbooks. We tried them at home and loved them ever since. The original recipe is with English cheddar cheese, but I had to do it with a local one, which was very good I must say! —bonheurcuisine
Ingredients
-
225
g self-raising flour
-
1 tablespoon
powder English yellow mustard
-
1/2 teaspoon
fine salt
-
1
grind whole black pepper
-
60
g unsalted butter, cold and diced
-
100
g English Cheddar cheese, grated
-
3 tablespoons
Parmesan cheese, grated
-
1 tablespoon
sage, finely chopped
-
1
egg
-
100
ml milk
-
Sage leaves to decorate
Directions
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Mix the flour, mustard, salt and pepper in a bowl
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Rub in the cold and diced unsalted butter until the mixture resembles fine crumbs
-
Add Cheddar cheese and Parmesan cheese ( hold a handful of Cheddar to decorate) and the sage and stir
-
In a separate bowl lightly beat the egg and the milk
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Work quickly, stiring until the mixture forms a soft, spongy dough
-
Place on a lightly floured surface and knead until smooth
-
Roll out to a 2,5cm thick square
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Cut into quarters, then half each quarter diagonally, so you have 8 triangles
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Place the scones on a floured baking tray, brush with milk, sprinkle over the remaining cheese and top each with some sage leaf
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Preheat oven to 220 C / 430 F and bake for 12-14 minutes until they are well risen and golden
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Eat while still warm, spread with butter or fill in with you favourite spread or ham
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